I know I have told you about my love for ice cream but I probably haven’t told you about my secret love for malt powder. Yes, I have been known to eat it straight. And I have now turned my kids on to it too. So Malted Milk Ice Cream is a perfect combination for us. I had it for the first time last Fall at Budakan in AC and I haven’t been able to stop thinking about it. I knew instantly that it was a dish I would have to recreate at home. I finally got around to making it today. It was a big hit with kids and grown ups alike. It is made with Malted Milk Balls after all! Yum, Yum, YUM!!

Whisk together the egg yolks and set aside.

Whisk together heavy cream, malted milk and vanilla extract.

Heat heavy cream & sugar. Whisk into egg yolks and pour back into saucepan and heat until it coats the back of the spoon. Strain into heavy cream mixture and chill in an ice bath.

Chill in an ice cream maker.

Stir the chopped malted milk balls into the ice cream as it comes out of the maker. Place in the freezer in an air tight container to harden.

Recipe: Malted Milk Ice Cream

Summary: Adapted from David Lebovitz’s Perfect Scoop

Ingredients

6 Egg Yolks

2 cups Heavy Cream

2/3 cup Malted Milk Powder

1/4 tsp Vanilla Extract

1 cup Half and Half

3/4 cup Granulated Sugar

1 cup Malted Milk Balls (like Whoppers), chopped

Instructions

In a medium bowl whisk egg yolks and set aside.

In a large bowl whisk together heavy cream, malted milk powder and vanilla extract. Set over an ice water bath with a strainer set over the bowl.

Gently heat half & half and sugar. Pour warmed mixture into egg yolks while continuously whisking. Pour egg yolk mixture back into the sauce pan. Stir constantly over medium heat with a wooden spoon until the custard thickens and coats the back of the spoon.

Strain custard into the heavy cream mixture and whisk together. Chill in the ice bath.

When mixture is chilled, pour into the ice cream maker and process according to manufacturer’s directions.